Scottish produce with an authentic Italian twist

Seafood Linguine with Pangrattato (Photo: Gerardo Jaconelli)

Seafood linguine with pangrattato (serves four)

Ingredients Instructions
  • 150g stale bread
  • Olive oil
  • 2 cloves of garlic, crushed
  • Pinch of dried chilli
  • 50ml white wine
  • Handful of small sweet tomatoes
  • 250g linguine pasta
  • 4 langoustines
  • 200g mussels, cleaned
  • 200g clams, washed
  • 150g prawns, peeled
  • Flat leaf parsley, finely chopped
  • Sea salt
  • To make the pangrattato, remove the crust from the bread and blitz to coarse breadcrumbs. Heat 2 tablespoons of olive oil with a clove of garlic and add the breadcrumbs. Fry till golden brown and then drain on kitchen paper and set aside.
  • For the pasta, cook in a pot of salted boiling water until al dente.
  • For the seafood, heat 50ml of olive oil in a pan. Add a garlic clove for one minute to aromatise the oil and then remove. Add the langoustines and cook, turning several times for approximately one minute before adding the clams, mussels and chilli. Squeeze the tomatoes lightly in your hand before adding to the pan. Pour in the wine and cover the pan with a lid to allow the steam to cook the shellfish. Just as the shellfish are opening, add the peeled prawns and a small ladlelful of the pasta water. Allow to cook for a further minute.
  • Drain the linguine and toss through the seafood. Finish with a sprinkle of pangrattato and parsley before serving.

Recipe © Giovanna Eusebi of Eusebi Deli in Glasgow |